Sauce Craft Caribbean Jerk Crab Hush Puppies
A classic Southern recipe, these delightfully crispy balls of deep-fried crab meat are popular, simple to make, and perform splendidly as a side dish for a seafood or BBQ centric menu.
Ingredients:
- Flour,all purpose - .75 Cup
- Corn meal - .75 Cup
- Sugar, granulated - 1 tbs.
- Baking powder - 1.5 tsp.
- Salt, kosher - 2 tsp.
- Garlic powder - .5 tsp.
- Onion powder - .5 tsp.
- Paprika - .5 tsp.
- Pepper, black ground - .25 tsp.
- Egg, whole - 1 each
- Buttermilk - 1 Cup
- Sunglow, cut into small cubes - 4 oz.
- Blue Crab Meat - special, claw, or lump - 8 oz.
- Green Onions - chopped - .5 Cup
- Green Onions, sliced - .25 Cup
- Lime Wedge - 8 each
- Creamy Caribbean Jerk-Mustard Sauce - 4 oz.
- Creamy Caribbean Jerk-Mustard Sauce -
- Sauce Craft Caribbean Jerk Sauce - 1 Cup
- Stone Ground Mustard, (or Dijon) - 1 Cup
- Classic Gourmet Mayonniase - 2 Cups
Preparation:
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Combine the first 12 ingredients together and mix until well incorporated. Then add the crab meat and chopped green onions to the batter and fold until well incorporated.
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Heat oil in the fryer to 350F. degrees and use a small 2-oz. ice cream scoop to drop batter into the oil - fry until golden brown & the balls float - remove to the rack and drain off any excess oil.
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Combine the Sauce Craft Caribbean Jerk sauce, mayonnaise and mustard in a mixing bowl and blend well. Refrigerate for at least 1 hour before using.
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Serve the fried hush puppies with a side of creamy Caribbean Jerk Mustard Sauce for dipping, serve with a lime wedge.
